Directions:

1. Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, leek and carrot and sauté for 5–7 minutes, or until tender. Add the curry powder and stir for 30 seconds, or until aromatic.

2. Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the split peas and stock. Cover and cook on high for 3½ hours, or until the split peas are very tender.

3. Stir the coconut milk through. Purée the mixture to a rough consistency, using a stick blender, food processor or blender, leaving some of the soup un-puréed if desired. (You may need to add a little extra coconut milk to reach your desired consistency.) Stir in the spinach and lime juice, to taste. Season with sea salt and freshly ground black pepper.

4. Ladle into bowls and serve topped with chilli, yoghurt and coriander.